How to make Swiss Cheese {www downloadshiva com}

Heat milk in a large vat to 90°F.

Add bacterial cultures and allow to ripen for 30 minutes.

Stir in rennet and let sit until curds form, about 30-45 minutes.

Cut the curds into small pieces and cook gently until they reach 130°F.

Drain the whey and transfer curds to a mold.

Press the curds to form a solid wheel and remove from the mold after several hours.

Brine the cheese in a salt solution for 24 hours.

Aging the cheese in a controlled environment for at least 3 months.

Cooking Techniques

Equipment Needed

Allergens